Place raisins in a small pan with water to cover. When the water begins to boil, take the pan off the heat, and let the raisins sit for at least 5 minutes. While the raisins are soaking, cut each chard leaf away from stem. Cut the leaves into 1/4-inch crosswise slices. Dice stems and central ribs.

In a large pot, heat the olive oil over medium heat. Add the chard and the garlic, and sautee, stirring frequently, for 6 to 8 minutes or until chard is tender. Drain the raisins, and toss them and the hazelnuts into the chard. Add salt and pepper to serve.